5-Ingredient No Churn Biscoff Ice Cream
There’s something truly magical about ice cream. It’s a treat that instantly transports me back to summer evenings with friends, laughter echoing, and those sweet moments of bliss. Now, imagine enjoying a creamy, dreamy bowl of homemade ice cream without churning! Today I’m thrilled to share with you my delightful take on 5-Ingredient No Churn Biscoff Ice Cream. With the irresistible flavor of Biscoff and a velvety texture that melts in your mouth, this recipe is sure to become a favorite in your household.
I stumbled upon this recipe during a hot summer day, craving something sweet yet simple to make. With just five ingredients and minimal effort, I knew I already had a winner. Each scoop is filled with cookie butter goodness and bits of crunchy Biscoff cookies, making it a truly decadent dessert. Plus, it’s a crowd-pleaser that can fit any occasion, from a cozy movie night to a special celebration. Trust me, once you try this creamy treat, you’ll be looking for excuses to make it again!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: It only takes about 10 minutes of hands-on prep!
- Irresistible Flavor: The rich taste of Biscoff cookie butter creates an indulgent experience.
- Eye-Catching Appeal: The swirls of melted cookie butter and crumbled cookies are a feast for the eyes.
- Flexible Serving: Perfect for casual snacks or elegant dessert presentations at gatherings.
- Diet-Friendly Options: Easily adaptable; try using sugar-free condensed milk or dairy-free cream for a lighter touch.
Ingredients You’ll Need
- 2 cups heavy whipping cream: This creates that luscious, creamy texture. Use heavy cream for best results; lighter creams won’t whip as well.
- 14 oz (1 3/4 cups) sweetened condensed milk: This sweet nectar adds creaminess and sweetness without the need for extra sugar.
- 1 cup Biscoff cookie butter, divided: This magical ingredient gives the ice cream its unique flavor; you can also use generic cookie butter if needed.
- 1 tbsp vanilla extract: Enhances the sweetness and complements the Biscoff flavor beautifully.
- 12 Biscoff cookies, crushed into small pieces: These crunchy bits add a delightful texture and bursts of flavor throughout the ice cream.
How to Make 5-Ingredient No Churn Biscoff Ice Cream
- Prepare the Loaf Pan: Line a loaf pan with parchment paper to prevent sticking. This will make it so much easier to scoop later.
- Mix the Base: In a medium mixing bowl, combine 1 tbsp vanilla extract, 14 oz sweetened condensed milk, and ⅓ cup Biscoff cookie butter. Stir until completely blended for a smooth base.
- Whip the Cream: In a large mixing bowl, use a hand mixer with a whisk attachment to whip 2 cups of heavy whipping cream to medium stiff peaks. This step is crucial—airy whipped cream makes the ice cream light and fluffy.
- Melt the Cookie Butter: Microwave ⅔ cup Biscoff cookie butter in 10-20 second intervals until it’s melted and pourable. Set it aside to cool slightly.
- Combine the Mixtures: Slowly pour the sweetened condensed milk mixture into the whipped cream. Gently fold it all together until just combined, making sure not to deflate the cream too much.
- Layer the Ice Cream: Pour half of the whipped cream mixture into your prepared pan. Drizzle with ⅓ cup of melted Biscoff cookie butter and sprinkle 6 crushed Biscoff cookies. Use a knife to swirl them together gently. Top with the remaining whipped cream mixture, then drizzle the last of the melted cookie butter and add 6 more crumbled cookies, swirling again as desired.
- Freeze: Cover the loaf pan tightly with plastic wrap and freeze for at least 8 hours, or if you’re patient, overnight is best! If it’s difficult to scoop straight out of the freezer, let it warm up for about 5 minutes on the counter.
- Store: Keep your homemade ice cream covered tightly in the freezer for up to one month.
Storing & Reheating
To store your creamy creation, keep it tightly covered in the freezer. It’ll stay fresh for up to a month, but I bet it won’t last that long! If you have any leftovers, make sure to wrap them well to avoid freezer burn. When it’s time to serve, simply let it sit at room temperature for about 5 minutes before scooping. Remember, the creamy texture might change a little over time, but a quick stir will bring it back to life.
Chef’s Helpful Tips
- A common mistake is overwhipping the cream, which can lead to a grainy texture, so stop when you reach medium stiff peaks.
- For a lighter option, consider using lighter whipping cream, but know that the texture might not be quite as rich.
- Make sure all your ingredients are at room temperature when mixing; it helps them blend more smoothly!
- Easily double the recipe for larger gatherings—just use a bigger pan!
- You can customize it; try adding mix-ins like chocolate chips or drizzled caramel for a different twist.
There you have it—a simple and delicious homemade dessert that requires no ice cream maker! Each bite of 5-Ingredient No Churn Biscoff Ice Cream is like taking a trip to dessert paradise, combining the sweet, spiced flavors of Biscoff with a creamy texture that promises to satisfy any sweet tooth. It’s perfect for sharing (if you can bear to part with it!) and is sure to impress your family and friends.
With endless possibilities for creativity, feel free to experiment with flavors and toppings. Whether you enjoy it on its own or as part of a sundae, the joys of this ice cream will always shine through. Enjoy each scoop and embrace the delightful simplicity of homemade treats!
Recipe FAQs
Can I use a different type of cookie butter?
How long does this no churn ice cream last in the freezer?
What if I want to make this without dairy?
Can I add different mix-ins to this recipe?
More Desserts & Appetizers Recipes
👉 If you make my 5-Ingredient No Churn Biscoff Ice Cream recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on
Pinterest
for more easy recipes.
5-Ingredient No Churn Biscoff Ice Cream
- Prep Time: 10 minutes
- Cook Time: 490 minutes
- Total Time: 8 hours 20 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No Churn
- Cuisine: American
Description
This 5-Ingredient No Churn Biscoff Ice Cream delivers a delightful, creamy dessert that’s easy to prepare. With rich Biscoff cookie flavor and a simple method, it’s perfect for homemade indulgence without an ice cream maker.
Ingredients
- 2 cups heavy whipping cream
- 14 oz (1 3/4 cups) sweetened condensed milk
- 1 cup biscoff cookie butter, divided
- 1 tbsp vanilla extract
- 12 biscoff cookies, crushed into small pieces
Instructions
- Line a loaf pan with parchment paper.
- In a medium mixing bowl, combine the vanilla extract, sweetened condensed milk, and ⅓ cup of Biscoff cookie butter until well mixed.
- In a large bowl, whip the heavy cream to medium stiff peaks using a hand mixer or stand mixer.
- Melt ⅔ cup of Biscoff cookie butter in the microwave, heating for 10-20 seconds intervals until it has a liquid consistency; set aside.
- Gently fold the sweetened condensed milk mixture into the whipped cream until just combined without overmixing.
- Pour half of the whipped cream mixture into the prepared loaf pan, drizzling with ⅓ cup of melted Biscoff cookie butter and sprinkling 6 crushed Biscoff cookies on top. Use a knife to swirl them together.
- Add the remaining whipped cream mixture and drizzle with the rest of the melted Biscoff cookie butter, topping with the remaining crushed cookies. Swirl again to combine.
- Cover the pan tightly with plastic wrap and freeze for at least 8 hours or overnight. Allow it to sit at room temperature for about 5 minutes if it's hard to scoop.
- Store in the freezer, well wrapped in plastic wrap, for up to one month.
Notes
Make sure to whip the heavy cream to the right consistency for the best texture.
Allow the ice cream to sit for a few minutes at room temperature before scooping if it’s too solid.
For a stronger flavor, adjust the amount of Biscoff cookie butter to your liking.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 24g
- Sodium: 90mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg
